Crab Newberg

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash cayenne pepper
• 1 cup half-and-half
• 1/2 cup milk
• 1/4 cup sherry wine
• 2 egg yolks, beaten
• 1 lb crabmeat, picked

1. Place butter in a 1 1/2 quart casserole.
2. Microwave on high (100%) until melted, 30 seconds to 1 minute.
3. Stir in next four ingredients.
4. Blend in half and half, milk and sherry.
5. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking.
6. Stir small amount of hot mixture into egg yolks; return to mixture.
7. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice.
8. Stir in crab meat.
9. Serve over toast points or patty shells, if desired.

butter, flour, salt, paprika, cayenne pepper, milk, sherry wine, egg yolks, crabmeat

Taken from www.food.com/recipe/crab-newberg-6644 (may not work)